How does a chef turn a recipe for classic dish into something that's more of a recipe of their own? Jacques Pépin broke down the process in our interview.
You've got the salt-to-water ratio down, but before you leave the bird to sit in the brine, there's a crucial part of the process that requires attention.
Scalloped potatoes are a cheesy, carb-filled comfort classic, but even they can use a little extra boost of flavor - and these tips will help you do just that.
Enchilada sauce is a rich, delicious sauce that takes patience - but the time is worth the effort, especially if you employ these tips and tricks as you go.
It's possible to serve up a beautifully crisp, golden brown, and juicy roast. Whatever you fancy, these tips will help you achieve your dream roast chicken.
Unlocking the mystery of restaurant-style dipping oil - it's about quality and infusion. See how these tips will elevate your bread-dipping experience at home.
Here are some of Ina Garten's pro tips for surviving Thanksgiving and flourishing as a host, whether it is your first or 31st time hosting your loved ones.
Mastering the art of tempura: Achieving delicate, crispy perfection at home. See these tips and techniques for the perfect tempura, from batter to ingredients.
A bowl of thick and creamy pumpkin soup is a fall favorite and clotted cream is a perfectly indulgent ingredient to make your soup richer and tastier than ever.
Chef Ji Hye Kim, the founder of the Miss Kim restaurant, gave us her cardinal rule to follow when making homemade kimbap, the Korean rice and seaweed roll.
Kimchi is a Korean side dish often made of fermented cabbage that can add a tasty touch of sourness and tang to potato salad, along with a delightful crunch.
If you're looking to enhance the presentation of your fried rice dish, consider serving it in a pineapple boat. This festive upgrade is sure to impress.
A good bread pudding needs to be moist (it is made from custard, after all) but it should not be anywhere close to runny. Here's how to make it just right.